Maple Balsamic Roasted Brussels Sprouts and Carrots
User Reviews
5.0
12 reviews
Excellent
Maple Balsamic Roasted Brussels Sprouts and Carrots
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These maple balsamic roasted Brussels sprouts and carrots are a flavor bomb. Kinda crispy in some spots and glazed with the perfect amount of glorious autumnal flavor. These make an easy and healthy choice for your holiday dinner menu that will be loved, even by people who normally hate veggies with all their heart!
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Ingredients
- 1 lb. Brussels sprouts
- 5 medium carrots multicolor if available, peeled
- 3 tablespoons olive oil
- 4 thyme sprigs optional
- 3 tablespoons maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons fresh ginger grated
- ½ teaspoon ground black pepper
- 1 teaspoon salt or to taste
Optional garnishes:
- thinly sliced scallions
- chopped fresh parsley
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Instructions
- Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
- Trim the butt end of the Brussels sprouts and cut them in half lengthwise. Make sure not to cut more than just shaving off the most calloused-looking part of the butt end of the Brussels sprouts so that they don’t fully fall apart when tossed.
- Either roll-cut the carrots or quarter them and slice them into 2-inch (5 cm) long sections, aiming for even thickness to ensure they roast uniformly.
- In a large mixing bowl, toss the Brussels sprouts and carrots with olive oil until well-coated. Spread the vegetables evenly on the prepared baking pan. If using thyme, place the sprigs among the vegetables.
- Roast for 15 minutes at 400°F (200°C).
- While the vegetables roast, in a small bowl, whisk together the maple syrup, balsamic vinegar, and grated ginger.
- After the vegetables have baked for 15 minutes, remove them from the oven and drizzle the maple balsamic over the partially roasted vegetables.
- Return the vegetables to the oven and roast for an additional 15-20 minutes, or until the Brussels sprouts are golden and the carrots are tender.
- Once out of the oven, sprinkle with black pepper and salt. Transfer the vegetables to a serving dish. Garnish with sliced scallions or fresh parsley, if desired.
Equipments used:
Notes
- 🔪 Don’t Be a Butthead
- 🔪
- Really just slice the thinnest little gross calloused part of the butt end of the Brussels sprouts off. If you chop off more than a few millimeters, you will likely cause the Brussels sprouts to unravel on you quite a bit, leading to overcooked rogue leaves.
- 🙅♀️ Don’t Make a Cluster F—-
- 🙅♀️
- Spread the veggies out in a single layer on the baking sheet. Overcrowding leads to steaming instead of roasting, so use multiple pans if needed—especially if doubling the recipe. This space helps achieve that ideal caramelization and crispy texture.
- 🧂 SHOOP (AKA Salt-N-Pepa Check)
- 🧂
- Taste your veggies halfway through roasting. Balsamic vinegars vary, so if it needs extra seasoning or acidity, add a sprinkle of salt or a splash of vinegar. A little mid-roast adjustment can make a big difference in flavor!
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
445mg
(19%)
Potassium
500mg
(14%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
9095IU
(182%)
Vitamin C
68mg
(76%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 445mg | 19% |
| Potassium | 500mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 9095IU | 182% |
| Vitamin C | 68mg | 76% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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